On Line Cookbook
Coconut Shrimp
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Angela Creighton

Serves/Makes:4

Ingredients
  • 1 cup (225 ml) vegetable oil
  • 1-1/2 lbs (.7 kg) large shrimp, peeled and deveined
  • 1-1/4 cups (300 ml) buttermilk baking mix
  • 1/2 cup (125 ml) beer, or more if necessary
  • 1/2 tsp (2 ml) salt
  • 1 egg
  • 2 cups (475 ml) shredded coconut
  • 1 jar prepared duck sauce
Preparation
  • Heat 1-1/2 inches of oil in a heavy deep skillet over medium high heat to 350 degrees (175 C.) F.
  • Lightly coat shrimp with 1/4 cup (60 ml) baking mix.
  • Combine 1 cup (225 ml) baking mix, beer, salt and egg in a bowl.
  • Beat with a hand beater until batter is smooth and thin.
  • If batter is too thick, stir in additional beer, 1 tbsp (15 ml) at a time, until of desired consistency.
  • Dip shrimp into batter, letting excess drip into bowl.
  • Roll shrimp in coconut.
  • Place shrimp in hot oil and fry about 2 minutes on each side, until golden brown.
  • Serve hot with duck sauce.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.